I have a confession to make. I, Peta the crazy cat lady, am a falafelaholic. It wasn't even that long ago that I didn't know what a falafel was and now I can't get enough of them. I had a yummy falafel and salad sandwich at the airport on my way back to Barcelona on Tuesday. Not going to lie, I dropped it on the floor, picked it up and continued eating. 5 second rule...should I really include that on here? Probs not. But this proves how much I love falafels.

So in case you don't know, falafels are pretty much like cooked hummus cakes made from chickpeas. They are a savoury food that taste really great on a salad, in sandwiches or in a wrap. OR nice and cold, straight out of the fridge, when you can't sleep at 2am on a Thursday night. #JustSayin'#YOLO.

I'll stop my strange rambling and move on to the recipe shall I?

Makes 12 falafel patties.

Ingredients:

1 Tin of chickpeas

2 Tbsp of coconut oil

1 Heaped tsp of turmeric

1 Heaped tsp of cumin

1/2 Tsp of spicy paprika

1/2 Cup of coconut milk

1 Cup of spelt flour

Salt and pepper to season

Method:

Preheat oven to 220'c.

Pop all of the ingredients into a food processor and whizz up until a doughy mixture forms. I usually mix all of the ingredients apart from the flour first and then add the flour. Now place grease proof paper on a baking tray, roll a nice amount of the mixture in your hands into a ball and place on the tray, flatten out into a little patty. Repeat until you have used up all the mixture. Place in the oven for 20-30 minutes.

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